Layered Mexican-Style Casserole
Prep Time 15 minutes
Cook Time 6 to 8 hours (LOW) • 3 to 4 hours (HIGH)
Makes 6 servings
|2||cans (15-1/2 ounces each) hominy,* drained|
|1||can (about 15 ounces) black beans, rinsed and drained|
|1||can (about 14 ounces) diced tomatoes with garlic, basil and oregano, undrained|
|1||cup thick and chunky salsa|
|1||can (6 ounces) tomato paste|
|1/2||teaspoon ground cumin|
|3||(9-inch) flour tortillas|
|2||cups (8 ounces) shredded Monterey Jack cheese|
|1/4||cup sliced black olives|
*Hominy is corn that has been treated to remove the germ and hull. It can be found with the canned vegetables or beans in most supermarkets.
- Prepare foil handles (see below). Spray slow cooker with nonstick cooking spray.
- Combine hominy, beans, tomatoes with juice, salsa, tomato paste and cumin in large bowl.
- Press one tortilla in bottom of slow cooker. (Edges of tortilla may turn up slightly.) Top with one third of hominy mixture and one third of cheese. Repeat layers. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining cheese.
- Cover; cook on LOW 6 to 8 hours. Sprinkle with remaining cheese and olives. Cover; let stand 5 minutes. Pull out tortilla stack with foil handles.
Tear off three 18x2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place into slow cooker to make lifting of tortilla stack easier.
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